Start by cutting the onions in half and clean them. Then slice them in thin slices. In total you need 200 grams. Now add a drizzle of oil to a pan and glaze the sliced onions with the salt. Glaze the onions on a low heat to prevent any color from forming.
Meanwhile peel the big floury potatoes and cut all three in big even chunks. In total you need 400 grams.
Once the onions have softened add the potato and also add the vegetable broth, the cream and the bay leaves.
Then let it reduce till the total weight is 1100 grams and the potatoes are fully cooked.
After that remove the bay leaves and transfer it into a blender. Now blend it till smooth.
Give it a taste for seasoning and when necessary add some salt. To make this espuma your own you could add some toasted garlic before blending or a chili paste would go great as well!
Then transfer it into a syphon and charge it with 1 charge. You can keep it in your fridge for three days.
To heat it up just reheat the syphon in a heat draw or in a pan that filled with warm water. Super easy and no fuss! Once warm or hot it’s ready to be served! This would go great with some delicious braised beef cheeks!
